Fried Rice

Fried rice is the perfect way to use up vegetable odds and ends from your refrigerator. Besides the rice and seasonings, the rest of the ingredients really are optional. The egg is optional (though one of my favorite parts of fried rice), the vegetables are variable, and I even included a note at the end how to incorporate more protein into the dish by adding pork, chicken, or tofu.

Fried Rice
adapted from a variety of sources

2 tbsp peanut or canola oil
1 garlic clove, minced
A handful of each chosen vegetable (your choice of at least 2): diced carrot, diced red pepper, diced red onion, sliced mushrooms, thinly sliced cabbage
2 tbsp fresh scallions (green onions), minced
2 large eggs, lightly beaten
4 cups steamed white or brown rice, cold (ideally, leftover from the night before)
1-2 tsp Asian sesame oil
2-3 Tbsp soy sauce
dash white pepper

Heat 1 tbsp of oil in a wok or large nonstick skillet over medium-high heat. Saute the garlic for 30 seconds, then add chosen vegetables. Saute until tender, then remove to a separate bowl and set aside.

Wipe skillet clean, then heat over high heat, until a drop of water vaporizes instantly upon contact. Add the remaining 1 tbsp peanut oil, swirling to coat pan evenly, and heat until hot and just starting to smoke.

Add eggs, tilting pan and swirling eggs to form a thin, even layer and cook for 30 seconds. Add rice and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, about 2-3 minutes.

Add the cooked vegetables, scallions, and add sesame oil, soy sauce and white pepper to taste, stir-frying until well combined.

Optional: Add pork, chicken, or tofu to create a main dish. Thinly slice pork tenderloin, dice chicken or tofu. Before the above recipe is followed, first cook the pork, chicken, or tofu. Heat a splash of oil in the wok or skillet, add pork, chicken or tofu and stir-fry until cooked through. Remove from skillet. Add cooked pork, chicken, or tofu back to the pan along with the cooked vegetables.